Lemon and Blueberry Scones
Prep
15 mins
Cook
20 mins
Servings
8
Difficulty
Easy
These lemon and blueberry scones are my go to when I want something homemade but don't have all day in the kitchen. Fresh blueberries are packed with antioxidants that make them as good for you as they are delicious, and the bright lemon zest gives each bite such a wonderful zing. The whole thing comes together in just 35 minutes from start to finish, making these perfect for a weekend breakfast or afternoon treat. Best of all, you probably have most of these ingredients on hand already, so there's no need for a special trip to the store.
Ella x
Ingredients
- 280 gall-purpose flour
- 40 gsugar
- 8 gbaking powder
- 5 gsalt
- 100 gcold butter(cubed)
- 180 mlbuttermilk
- 150 gfresh blueberries
- 1lemon zest(from one lemon)
- 1egg(for egg wash)
Detail level
Instructions
- 1
Preheat your oven to 200 degrees Celsius and line a baking tray with parchment paper.
Tip: A hot oven is essential for scones to rise properly and develop that beautiful golden top.
- 2
In a large mixing bowl, combine the flour, sugar, baking powder, salt, and lemon zest. Mix together until well combined.
Tip: Sifting the dry ingredients helps distribute the baking powder evenly for consistent rising.
- 3
Add the cold cubed butter to the flour mixture and gently rub it between your fingertips until the mixture resembles coarse breadcrumbs.
Tip: Keep the butter cold and work quickly so you maintain small butter pieces, which create flaky layers in your scones.
- 4
Pour in the buttermilk and gently fold everything together with a spatula until just combined. The dough should be slightly sticky.
Tip: Do not overmix, as this will develop gluten and make your scones tough instead of tender.
- 5
Carefully fold the blueberries into the dough with as few strokes as possible to avoid crushing them.
Tip: Tossing the blueberries lightly in a bit of flour before folding helps prevent them from sinking to the bottom.
- 6
Turn the dough out onto a lightly floured surface and gently pat it into a disc about 3 centimeters thick. Cut into 8 wedges like a pizza.
Tip: Use a sharp knife dipped in flour for cleaner cuts that help the scones rise evenly.
- 7
Place the scones on your prepared tray, spacing them about 5 centimeters apart. Beat the egg and brush a little over each scone for a glossy finish.
Tip: The egg wash gives your scones a professional bakery appearance and a lovely golden color.
- 8
Bake for 18 to 20 minutes until the scones are golden brown on top. Remove from the oven and cool on a wire rack for a few minutes before serving.
Tip: Don't overbake or they'll become dry. They should look lightly golden, not deeply browned.
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